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Chaîne des Rôtisseurs celebrates 30 years in Jamaica
Traditional Aged Black Angus Tornedos “Rossini”, fresh foie gras, shaved black Perigord truffles.Wyndham Rose Hall Resort & Country Club, December 15, 1985/ à la mÃ&Copy;moire de Chef Anil Sud
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
with Christopher Reckord  
December 15, 2015

Chaîne des Rôtisseurs celebrates 30 years in Jamaica

at the Wine Rack

It was with great anticipation that the members of the Jamaican Chapter of the Chaîne des Rôtisseurs awaited their invitations to the 30th Anniversary Induction Ceremony and Dinner held Saturday, December 5 at the Couples Sans Souci Resort. Sessions held at the Couples Sans Souci are always well-attended and this year, with only 56 spaces available, the event was over- subscribed within a few days of the invitation being sent out.

INDUCTION OF NEW MEMBERS

At the ceremony that preceded dinner, nine new members were inducted into the Chaîne des Rôtisseurs with seven opting to join the Chaîne’s wine arm, the Société Mondiale du Vin. A number of members were elevated as a result of tenure in the organisation. They include Sharon Lake & Virginia O’Neil, who were both elevated to the rank of Officier. Also, chefs Colin Hylton, Mike Dannecker & Giorgio Rusconi were all elevated to Officier Maître Rôtisseurs; Eva Myers to Officier Maître Restaurateur; and Antoinette Chen elevated to Maître Hôtelier. In the Chaîne, a member who has achieved 30 years of membership in good standing, either continuous or in total, is given the title Officier Commandeur. This prestigious title was conferred on members Kermit Tucker & Beverley Levy. A Bronze Medal of Excellence was also presented to member Robert Hoehener for his service to the organisation.

11 DELIGHTFUL DISHES

Our hosts for the night, Vice Conseillier Culinaire Pierre Battaglia, general manager, Couples Sans Souci, ably assisted by F&B manager Rajiv Bhatnagar, head chef Morice Lewis, regional pastry chef Linval Green and maître d’hôtel Hugh McCoy put on an excellent event with an exceptional 11-course menu.

LE DEGUSTATION

The theme for the evening was “Le Menu Degustation de Cuisine Contemporaire Gastronomique en Jamaïque 1985-2015”. Pierre Battaglia explained that the dishes that made up the 11 courses were selected from some of the best dinners over the past 30 years, and even paid homage to two great chefs who have passed on. It was a 100% European wine selection with wines from France, Italy and Switzerland enjoyed by all.

With such a significant milestone as 30 years, the local chapter was delighted to host regional and international Chaîne des Rôtisseurs executives, including Heinz Hofmann, Chancelier des à tats-Unis; Ronald Overend, Bailli Provincial for the Caribbean/Atlantic Islands Region, and his wife Isabella Overend, Nassau Bailli and Chargée de Presse Provincial for the Caribbean/Atlantic Islands Region.

Christopher Reckord – Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Instagram: @chrisreckord Twitter: @Reckord

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_DSC4945.JPGPeppered Shrimp and Sweet Potato Gnocchi, Ginger and Annatto Salt fish Run Down on Creamed Callaloo – Round Hill Resort, October 31, 2009 / Chef Martin Maginely
# 5004 _Jamaican ackee soup with dasheen chips Sandy Haven Resort, October 10, 2015/Chef Karl Thomas — served along with Terra Nova’s Classic Lobster Bisque with the Unique House Pepper Sherry —Terra Nova All-Suite Hotel October 20, 2012/Chef Kenard Swaby
Ritterhof Crescendo Cabernet Alto Adige Riserva is made in Switzerland with grape juice transported from North Italy. The wine has the classic red fruit aromas of black currants and blackberries; on the palate it is a tasty, smooth, full-bodied wine.
_DSC4889.JPG Terrine of Wild Rabbit, Boscott Pears, Black Currant ChutneyRose Hall Resort & Country Club, March 25, 2006 / Honouring Chef Hans Shenck
5020.jpg -Calzoncini Stuffed with Braised Oxtail flavoured with Nutmeg, Pecorino Cheese and Fresh BasilSans Souci Resort and Spa, November 20, 2004 / Chef Osmond Brown
5050.jpgJamaican Sorrel and Ginger Sorbet Splash with Fumed Chilled White RumCouples Sans Souci, December 5, 2015 / Regional Pastry Chef Linval Green
_DSC4898.JPGThe Château Teyssier, Saint Emilion Grand Cru, from Bordeaux, France is an award winning medium to full body red wine made mainly from Merlot. It is spicy, velvety, and ripe, but above all, pivots on its expression of fruit.
_DSC4907.JPGServed with dessert, this brilliant Goldmuskateller Vallagarina “Devils Droplet” is a slightly sweet wine with intense white fruit aromas. On the palate the wine in rich with some complexity ending with a medium long finish.
# 4986 Sans Souci General Manager Pierre Battaglia and his food and beverage team are acknowledged at the end of the impressive dinner.
5753.jpg – Mosaic of Tuna and Swordfish Sashimi, Cured Daikon, Mousseline of Wasabi, Green Papaya Salad – Sunset Jamaica Grande Resort, June 26, 2010 /Chef Angelo Konidis
_DSC4961.JPGPimento, Citrus and Fennel Cured Local Mahi-Mahi, Scotch Bonnet, Cilantro Avocado Mouse, Red Beet Root Chutney – Mystic Mountain, March 20, 2010. / Chef Dwight Watkis
_DSC4980.JPG – The dessert Trio.Poached Otaheite Apple/Vanilla Panna Cotta/ Hazelnut PralinePlantain Mille-Feuille/ Bitter Chocolate Lime Ganache /Roasted Plantain SalsaTapioca Pudding/ Brule Pineapple/ Wasabi AnglaiseCouples Resorts 2000-2015 / Regional Pastry Chef Linval Green
_DSC4893.JPGA great wine for the Jamaican market, this Lunato Orvieto Classico Superiore from Italy is a very pleasant light bodied dry white wine.
_DSC4932.JPGPlantation Salad, Stewed Jackfruit filled with Snapper Ceviche, Micro Greens, and Zesty Lemon Vinaigrette. – Sandal Royal Plantation, September 3, 2011 /Chef Ashley Outlaw
Served on arrival, the Champagne Drappier “Carte Blanche” Brut is clear light gold, with a persistent stream of pinpoint bubbles. This fine Champagne presents an inviting aroma of fresh apples, it is mouth-filling and creamy, it offering toast flavours with crisp, pleasantly cleansing acidity.
_DSC4892.JPGThe Louis Latour ‘Les Michelons’ Moulin-a-Vent from the Beaujolais region of France is a medium to full bodied dry red wine with notes red cherry and a soft tannins.
_DSC4896.JPGThe Petite Arvine de Molignon from Switzerland is a light to medium bodied dry white wine with citrus aromas with some fruit forward complexity on the palate.

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